First Course

from 22 to 28€

Crispy Langoustine served in a Thai sauce and relish with pok choi, cucumber, goa cress & coriander coulis
Minute-steamed leeks & shaved truffle served with a crispy potato, roasted pine nuts, tahoon cress & organic Kalios olice oil
Brugmann Tarte Tatin Flambé in Armagnac served with Jonagold confit, Foie gras from South West France, Granny Smith, Tahoon Cress & Madeira sauce
Gillardeau Oyster no.3 Tartare Mango, shallot, coriander, borage, iodine emulsion & Royal Ossetra caviar
Our selection of Petrossian Caviar Osciètre Royal 30g
Baeri Royal 30g
Daurenki Royal 12g
First Course

Main Course

from 32 to 49€

Blue lobster roasted in semi-glazed butter served with Ratte du Touquet potatoes, truffle, vinaigrette and a bisque
Red Mullet served with confit jonagold, fried foie gras, confit gizzards, Armagnac sauce & a green apple jelly
Freshly caught Langoustines served with fregola sarda, squid ink, sea urchin, dill & Royal Baïka caviar
Poached Landes yellow-skimmed fowl served with seasonal vegetables, savoy, bouchon potatoes, emulsified broth and crispy skin
Charolais filet put in a Aberlour 12' whisky flambé served with Anna potatoes, Kapot red pepper sauce & motti cress
Barbecue-grilled sweetbread served with potato mousseline, tonka & a sherry jus
Hare à la royale Confit at a low temperature, Foie gras from South West France, Périgord black truffle & seasonal garnish
Main Course


from 12 to 14€

Selection of matured cheeses served with homemade toasted focaccia, Liège sirop, baby leaves & dried fruits
Deconstructed Opéra Joconde biscuit, coffee mousse & dark chocolate ganache
Brugmann Dame Blanche Crispy dulcey, Madagascar vanilla & Gianduja trifle
Blacmange trilogy coconut, almonds and Cameroonian coco bean
Hazelnut crumble served with an apple and persimmon compote & Piedmont hazelnuts